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Monday, September 3, 2012

Me, I’ve always been a tea drinker, mainly because the smell
of coffee is always better than how it ultimately tastes. And I’m very fond of
the saying, ‘Some drink coffee because they have to; others drink tea because
they want to’, with the implication that coffee addicts need one to get through
the morning, while we tea drinkers are so discerning with our white, green and grown-on-a-dewdropped-mountain
varieties.

Then, out of nowhere, I’m suddenly having a coffee in the
morning, and maybe one in the afternoon. A ‘weak long black with a dash of cold
milk’ is my current drink of choice, meaning that I’m well on the way to a one-and-a-half-shot-macchiato-thanks.
Really, I can’t get enough of the stuff, dammit!

Here is a beautiful way to get a daily dose of caffeine
goodness into your diet. This fabulous espresso granita is not too strong, a
little bit sweet, and keeps you coming back for more. Kind of like me, hahaha…

Plus, please stick around for a fantastic giveaway – your
very own espresso maker and elegant coffee cups.

Espresso Granita

serves 4

Ingredients

¼ cup caster sugar

2/3 cup water

a few drops of vanilla extract

1 cup of freshly brewed espresso coffee, cooled

Whipped cream, to serve

Method

It’s best to start this recipe about 3 hours before you want
to serve it.

1. For the sugar syrup: place the sugar, water and vanilla
in a small saucepan over low heat. Stir until the sugar dissolves, then
increase the heat to high and bring to the boil. Then reduce heat and simmer
for about 4 minutes, until the syrup thickens slightly. Remove from the heat
and allow to cool.

2. Meanwhile, place a metal loaf pan or shallow metal tray
(10cm x 20cm) into the freezer to chill. When the syrup has cooled, pour it
into the metal pan together with the cooled espresso. Place in the freezer.
After about 1 hour, use a fork to scrape up the partially frozen granita, then
put it back in the freezer.Do the same scraping
thing 40 minutes after that, then repeat in 40 minute intervals, 2 more times, or until ready to serve.

3. To serve, spoon the granita into glasses and top with
whipped cream.

The basis for the granita is espresso coffee, made here in a Bialetti Moka Express.

You could win one! Read on...

After a bit of scraping and freezer-watching, the granita is ready.

Topped with unsweetened whipped cream, it's just like a cold, refreshing Vienna coffee.

And to enjoy your just-right brew, the prize comes with a
set of Bodum Pavina double-walled espresso cups, to keep your coffee warm and
your fingers cool.

To enter, just leave a comment on this post, with the magic
words “Un Espresso, per favore!” (or email, details below). Entries close midnight 16th
September 2012. Prize can only be delivered to Australian addresses. Other
conditions are below. Good luck!
-------Update: This competition is now Closed.Congratulations to the winner of the Kitchenware Direct products: Andrea L (via email)

And Thanks to all who entered.

Conditions of Entry

1. Entry to this contest is by a comment on this post
containing the words “Un Espresso, per favore!”. Alternatively, enter
by sending an email to oohlookbel2000 [at] gmail [dot] com

2. Entries close at midnight 16 September 2012.

3. Winner will be randomly
selected

4. The prize can only be delivered to Australian addresses.
Prize will be supplied and delivered by Kitchenware Direct.

5. Please include an email address or your blog URL in your
entry so I can contact you if you win.

I am certainly one of those people who needs their coffee to get through a morning, and I love the taste so much that I wouldn't want my mornings to be any other way! Love this granita, it would be perfect to have in the dead of summer when I can't handle a hot drink -Un Espresso, per favore!